How To make Veggie Casserole (Opt. Lacto)

Crazy for Pizza? What Kind of Pizza Was Your Favorite This Year? Video Recipe | Bhavna's Kitchen

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I think of dieting, then I eat pizza....so I sometimes eat quinoa crust or eggplant or mushroom crust and satisfy my crust. Pizza crust can be gluten-free with quinoa or cauliflower crust or using eggplant and mushrooms as pizza base.
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Tired of always eating the same foods over and over again? Checkout my guide at In this guide, I'll teach you how to cook a variety of vegan and vegetarian recipes using a pressure cooker. This guide was made to make it easy for you to follow along step by step. And if anything goes wrong along the way, don’t forget you can use the search bar for help or send questions to me directly.
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SITHCCC005 Prepare dishes using basic methods of cookery | Lecture 2020 | Ajoy Cena

SITHCCC005 Prepare dishes using basic methods of cookery | 2020
Lecturer: Ajoy Cena


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We are proud and excited to be a provider of high quality vocational qualifications to students from different countries. As an international student, you will bring your own culture and life experience to the campus life and add new colours to the already diverse mosaic of cultures into our institute and society, elevating Wiseman Institute to new heights.

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CHEESY BLACK BEAN CRUNCHY CHICKEN CASSEROLE (saucer diet)

This is the perfect comfort food thats made super quick. The beans and cheese complete this casserole. Give it a try! :)

ARIS LATHAM - 47 YEARS RAW VEGAN Q+A

He has only eaten raw living foods for 47 YEARS. He doesn't drink water and he also has not supplemented AT ALL. Tune in to hear his complete story.
see you in the next video:) xoxo Gillian Berry

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30 Minute Meals! | Vegan Sherry Mushrooms and Cheesy Polenta

????Pickled Grapes & Shallots:
Need something delicious in a hurry? Get some of these vegan sherry mushrooms and cheesy polenta inside you! Minimal effort and ready in under 30 minutes, it's a great and easy to make dish after a long day at work; no knife needed!

After making the lacto fermented vegetables, I knew I had to think of a dish to accompany the shallots and grapes, and this worked incredibly well! The mushrooms are wonderfully juicy and toothsome, and the cheesy polenta is like a great big yellow hug. The tangy pickles balance perfectly with the deep, savoury mushrooms and the richness of the polenta. I made a very simple sauce with sherry, but you could easily switch this for wine, beer, even whiskey or brandy (I'll be trying tequila soon). For a booze-free version, simply switch the alcohol for veggie stock, or for a smoky note; try some lapsang souchong tea. Keep checking the pinned comment for more ideas and tips.

I opted for some speciality mushrooms here; shiitake, oyster, and maitake, but this will work just as well with white or chestnut. Though, this is one of those dishes that feels like a little plate of luxury if you splurge on pricier ones. You could make these for a light lunch, and just switch the cheesy polenta for a slice or two of toasted sourdough bread, or even serve them on top of spiralized courgette (zucchini) for the ultimate low carb meal!

In this video, you'll learn;
✅ How to make vegan cheesy polenta
✅ How to saute mushrooms in vegan butter
✅ How to make a simple sherry sauce
✅ How to thicken sauces with cornstarch
✅ Ideas for pickled veggies
✅ How to make vegan cheesy polenta chips

A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions

Cheesy Vegan Polenta Ingredients:
2 parts Boiling Water
2 parts Plant Milk
1 part Polenta
1 part Vegan Cheese
2 tbl Nutritional Yeast (Nooch)

Vegan Sherry Mushrooms Ingredients:
200g (¼lb) Speciality Mushrooms
2 tbl Vegan Butter
½ tsp Dried Thyme
½ tsp Soy Sauce
100ml (½ cup) Dry Sherry
2-4 tsp Cornstarch Slurry

Mentioned Links:
Lacto Fermentation: Pickled Grapes & Shallots:

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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!

Timestamps:
00:00 - What are we making today?
00:55 - Making the vegan cheesy polenta
01:10 - Oooo, fancy!!
03:11 - Sauteing the mushrooms in butter
03:40 - Uber cheesy!
04:02 - A very simple sherry sauce
06:28 - Eat!

How to Spend your Time on the Homestead, The Pantry Chat Episode #2

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The single most common question we get is about time management. In this episode, Carolyn and Josh sit down in the pantry and talk about core strategies that can help you be the most productive with the time you have!

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